Kayode, A.P.P. and Linnemann, A.R. and Hounhouigan, J.D. and Nout, M.J.R. and Van Boekel, M.A.J.S.
(2006)
Genetic and Environmental Impact on Iron, Zinc, and Phytate in
Food Sorghum Grown in Benin.
J. Agric. Food Chem. , 54.
pp. 256-262.
Abstract
Seventy-six farmers’ varieties of sorghum from Benin were distinguished by amplified fragment length
polymorphism (AFLP) and clustered into 45 distinct genotypes. The genotype clusters were evaluated
for their Fe, Zn, and phytate concentrations to assess the impact of genetic and environmental effects
on the composition of the grains and to identify farmers’ varieties with high potential Fe and Zn
availability. The Fe concentration of the grains ranged from 30 to 113 mg/kg with an average of 58
mg/kg. The Zn concentration ranged from 11 to 44 mg/kg with an average of 25 mg/kg. The phytate
concentration of the grain ranged from 0.4 to 3.5% with a mean of 1.2%. The grain-Fe and grain-Zn
did not show consistent linkage to genetic variation, but varied significantly across field locations,
suggesting a predominant environmental impact. The phytate concentration of the grains appeared
to be environmentally as well as genetically determined. No varieties provide adequate Zn to meet
nutritional requirements of sorghum consumers. The most promising varieties for Fe supply were
tokogbessenou, mahi swan, biodahu, saı¨ maı¨, mare dobi, sakarabokuru, and chabicouma, as they
showed a [phytate]/[Fe] ratio of <14, which is the critical value above which Fe availability is strongly
impaired. These varieties could therefore be recommended for the preparation of food products such
as dibou, in which processing methods have only a slight diminishing effect on phytate levels. Further
research is needed to test these varieties for the stability of [phytate]/[Fe] molar ratio across various
environmental conditions.
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